Tomato Soup with Mozzarella and Basil
Cristina Galeana
Delicious tomato soup with mozzarella cheese and basil, for a special night.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 5 tomatoes
  • 150 milliliters tomato purée
  • 1 onion, medium
  • salt , and black pepper
  • extra virgin olive oils
  • 1 teaspoon sugar
  • 150 grams Mozzarella cheese, buffalo
  • 10 leaves basil
  • 1 leaf bay
Preparation
40 mins
0 mins
Low
  • Slice the onion into feathers.
  • In a pot, put olive oil, heat it, and add the onion. Add a little salt so the onion releases its juices, and cook until golden.
  • While the onion is cooking, peel the tomatoes and cut them into small cubes.
  • Add the tomato sauce to the onion, stir, and add the chopped tomatoes.
  • Add sugar to reduce the acidity of the tomatoes.
  • Add the bay leaf and chopped basil leaves.
  • Stir and let cook over medium/low heat for 15 minutes.
  • Using a food processor, blend the soup.
  • Season to taste with salt and pepper.
  • Serve in a deep plate and add some pieces of mozzarella.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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